Lee Do-Un, Park Yeong Jin, Kang Cho Eun, Cui Chang-Hao, Lee Dae-Hee, Lee Na-Kyoung, Paik Hyun-Dong
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea.
Sempio Fermentation Research Center, Sempio Foods Company, Osong, 28156 Korea.
Food Sci Biotechnol. 2022 Mar 30;31(5):607-615. doi: 10.1007/s10068-022-01065-4. eCollection 2022 May.
A mixed natural preservative composed of ε-polylysine (ε-PL), chestnut 70% ethanol extract (NE), and cinnamon hydrothermal extract (CW), was investigated for the reduction of . The minimum inhibitory concentration (MIC) and minimum bacterial concentration (MBC) of seven natural extracts were investigated against a cocktail of three strains of (ATCC 25923, ATCC 33591, and ATCC 33594). Three important factors (ε-PL, NE, and CW) were selected by using the Plackett-Burman (PB) design for the response surface model ( < 0.001). Following a central composite design, were treated with mixtures of natural preservatives that included ε-PL, NE, and CW. The MIC and MBC of ε-PL and the natural extracts and ranged from 1 to 16 mg/mL (R = 0.9857). The mixed natural preservative presented a synergistic antibacterial effect, at the optimum point. These results suggest that mixed natural preservatives of ε-PL, NE, and CW can lower the economic cost of food processing.
研究了一种由ε-聚赖氨酸（ε-PL）、70%乙醇栗提取物（NE）和肉桂水热提取物（CW）组成的混合天然防腐剂对……的减少作用。研究了七种天然提取物对三种菌株（ATCC 25923、ATCC 33591和ATCC 33594）混合菌液的最低抑菌浓度（MIC）和最低杀菌浓度（MBC）。通过Plackett-Burman（PB）设计为响应面模型选择了三个重要因素（ε-PL、NE和CW）（P＜0.001）。根据中心复合设计，用包含ε-PL、NE和CW的天然防腐剂混合物处理……。ε-PL以及天然提取物的MIC和MBC范围为1至16mg/mL（R = 0.9857）。在最佳点，混合天然防腐剂呈现出协同抗菌作用。这些结果表明，ε-PL、NE和CW的混合天然防腐剂可以降低食品加工的经济成本。
